Kohlrabi with mushroom ragout

Ingredients for 2 servings:

• 200 g oyster mushrooms, fresh
• 1 small onion(s)
• 1 tbsp oil (mushroom or truffle oil)
• Salt and pepper, white
• 1 pinch of chili salt
• ½ tsp, sautéed lemon thyme, fresh leaves
• 20 ml Sherry, dry
• 2 tbsp crème fraîche
• 2 small kohlrabi

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious low-carb side dish

Peel the onion, clean the mushrooms, and dice both. Roughly chop the thyme. Briefly warm the thyme leaves in the heated oil, add the vegetables and sauté. Season everything with salt and pepper and remove from the pan. Heat the cooking juices with the sherry and crème fraîche. Add the vegetable mixture back in, stir, and keep warm at the lowest heat. Bring salted water to a boil. Meanwhile, peel the kohlrabi, cut off a lid, and scoop out the inside, leaving a 1 cm wide edge. A kohlrabi baller or grapefruit spoon (the one with the serrated edge on one side) works well, but a regular knife and a little care will do just as well. Cook the bulbs in the salted water for about 5 minutes and the lid for about 1 minute. They should be cooked through but not too soft. Now pour the ragout into the well-drained kohlrabi, cover, and serve. It makes a delicious side dish for marinated and/or briefly roasted meat. I use the kohlrabi insides in a vegetable soup or, chopped up, in a salad.